Olive Oil and Vanilla Pots de Creme

Directions

1. 1.  Preheat the oven to 325°F and place 6 ramekins in a baking pan.

2. 2.  Whisk the egg yolks with the honey and salt in a mixing bowl until well combined.

3. 3.  In a small saucepan whisk the cream with the milk and bring to a boil. Remove from the heat.

4. 4.  Add the cream mixture into the eggs, in a stream while whisking. Add the vanilla extract.

5. 5.  Divide the mixtureinto the ramekins.Pour enough boiling water around the ramekins aiming to reach⅔ of the way up the sides.
6. 6.  Cover with a piece of aluminum foil and bake 30-35 min, until golden.
7. 7.  Remove the cups from the baking pan and allow to reach temperature.

8. 8.  Just before serving, drizzle with a little olive oil and serve.